This one is entirely of my own design. The only hard-to-find ingredient is the vegetarian oyster sauce. You can find it at any Asian market and it'll last quite awhile so it's worth the trip. Obviously, you could also use ordinary oyster sauce which you can find at an ordinary supermarket, though I haven't tried it.
- 1 Tbsp vegetarian oyster sauce (aka mushroom sauce)
- 1/3 c soy sauce
- 1/3 c rice vinegar
- 1 Tbsp coriander
- 1 tsp ginger
- 1/4 tsp allspice
- 1 squirt Sriracha hot sauce (or to taste)
- 2 cloves garlic, pressed
- 3 tsp cornstarch
- 1/4 tsp sesame oil
- 1 c white rice
- 1 block tofu, diced into 1 cm^3 cubes.
- 1 medium yellow onion (but not a sweet onion, which is also yellow), chopped
- 1 bell pepper, cut into 1 in long strips
- 2 heads broccoli, chopped
- Make rice. I use a rice cooker. You're on your own here.
- Coat a wok or large frying pan with canola oil. Add the tofu over high heat. The goal here is to boil off most of the water so the tofu will absorb the sauce without becoming soggy. When most of the water is gone (and the tofu is starting to stick to the pan), add a splash of soy sauce and reduce to low heat until you are ready for step #2.
- Add the veggies to the wok. Stir occasionally over medium-high heat for around 3 minutes.
- Combine all of the sauce ingredients EXCEPT THE CORNSTARCH in a small mixing bowl or cup. Stir.
- Add the sauce to the wok and stir thoroughly. Continue cooking over medium-high heat, stirring occasionally for 3 minutes.
- Add cornstarch, 1 tsp at a time, until sauce thickens and there isn't a big puddle at the bottom of the wok. At most you will need 3 tsp.
- Remove from heat and serve over rice. Enjoy!
Tip: I chop the veggies during step #1 and mix the sauce during step #2.
- Use meat instead of tofu. Replace step #1 with cooking the meat thoroughly.
- Use whatever veggies you prefer.
- Use rice noodles instead of white rice. Prepare the rice noodles per the rice noodle instructions, then add them with the sauce.